Smoked salmon, asparagus and poached egg

serves - 1

A lovely breakfast or brunch, packed with anti-inflammatory omega 3 fatty acids, and detoxifying asparagus. Perfect brain food.

Nutrition per serving

Fat: 12 g

Carbs: 4 g / Fiber: 2 g (Net Carbs: 2 g)

Protein: 38 g

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Ingredients

• 60 g smoked salmon

• 1 egg

• 30 g spinach

• 60 g asparagus spears

• salt & pepper

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Method

1. Simmer or panfry asparagus for 6-7 mins.

2. Bring a pan of water to the boil to poach the egg.

3. Once the water is boiled reduce heat to a simmer.

4. Crack egg into a separate ramekin and gently add to the pan of simmering water.

5. Poach for 3-4 mins.

6. Wilt washed spinach in a hot dry pan, and then plate up.

7. Top spinach with asparagus, poached egg and serve with smoked salmon, salt & pepper.